Coconut, chilli and lime chicken-style kebabs

YOU WILL NEED

For the marinade 100ml soy sauce 150ml coconut milk 2 limes, juice 50ml apple cider vinegar 50ml maple syrup 3 garlic cloves, crushed 1 tsp ginger, grated 1 red chilli, deseeded and chopped Salt Black pepper For the skewers 380g Fry’s chicken-style strips 1 red pepper, cut into strips 1 red onion, cut into strips ½ lime, juice Handful of coconut flakes 2 tbsp dried red chilli flakes

DIRECTIONS

■ Place all of the marinade ingredients in a food processor and blitz together until fully combined.

■ If you’re using wooden skewers, soak them in water first, then alternately thread the chickenstyle strips, pepper and red onion onto them.

■ Place the skewers in a large bowl and cover with the marinade. Leave in the fridge to marinate for at least 30 minutes, or overnight if possible.

■ Place the skewers under a hot grill for 8-10 minutes, turning often, until cooked through.

■ Remove the skewers from the grill then plate up. Drizzle over lime juice, coconut flakes and dried red chilli flakes before serving.

Recipe and image courtesy of Fry’s, fryfamilyfood.com/uk